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CHEFBAUER

Cooking Level: Expert

Home Town: Minnetonka, Minnesota, USA

About me:
I am of Chinese-Cambodian decent and was born in Pailin, Cambodia in 1973. I came to the U.S. when I was 3. I spent my youth in Rockport, TX and my teen years in Minnetonka, MN. I have been living in New York since February of '99. I ended up here because my husband and I decided to accept a job offer he got as a coffee trader. It's been fun and going into the city to dine in fabulous restaurants is a real treat that I don't get to do often enough. I am in love with food. Not just any food, but good food. My taste buds are very adventurous and I'd try just about anything once. Wait...I take that back. Except for the type of cuisine you'd find on Survivor. Unless I'm there competing to win a million bucks I'd eat it, otherwise...no thanks!;D I have been married since October of '97 and I have two children. A son and a daugher. They both love to help me cook in the kitchen.

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Spinach Tortellini Soup

Reviewed on Dec. 10, 2009 by sanzoe

I liked this soup but made some modifications. The original recipe is lacking in spice or flavor. I added fresh garlic two teaspoons minced. I used fresh spinach because I had it on hand. I also used tortellini filled with cheese, mushroom and prosciutto. I really liked it with the additions and will make it again for a light broth soup.

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Blueberry French Toast

Reviewed on Dec. 9, 2009 by Jennifer C.

I have made the original and it was very good - however, if you want EASY and AWESOME, read on. First of all, you can make this the morning you serve it - it does not need to be made the night before. I let it sit on my counter 20 or so minutes before baking to let it soak in. Only 8 eggs are needed, mix in 1 tsp. vanilla and 1 tsp. cinnamon in the egg mix. I also use 1-2 cups of blueberries sprinkled with 1/3 cup sugar in the center and omit the sauce entirely. Serve drizzled with maple syrup and it makes this breakfast even quicker. What makes this French toast perfect is using challah bread!

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Pork Medallions with Balsamic Vinegar and Capers

Reviewed on Nov. 25, 2009 by sanzoe

These were amazing!!!! I am not a pork fan but had some in the freezer I need to use up so this was the recipe. I am now a big fan of pork and will be making this recipe often. The flavors melded together very well. The capers and the balsamic give it a nice sweet tangy flavor. Thanks for the awesome recipe!

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